Meat free recipes for January – the month of resolutions and Veganuary. Whether trying to reduce your meat intake or looking for recipe ideas to help reduce your food bill for the month, there’s lots to choose from.
Welcome to #CookBlogShare 2020 and a roundup of meat free recipes for week 2.
#CookBlogShare is a weekly link party where recipes are shared, we comment on each other’s cooking creations and generally indulge in all things food related! If you’ve got a recipe to share then this is the place to show it off!
Your host for next week will be Helen at Cooking with My Kids.
If you are new to this link party then take a few minutes to read the guidelines below before joining us. You are welcome you to share your old and new recipes as there is no specific theme and all recipes are welcome.
Thank you to everyone who contributed last week and shared their recipes with us. We were spoilt for choice but given the time of year and the no doubt indulgence of Christmas & New Year it seemed a theme had formed all on its own.
For us, this past month was hectic leading up to the holidays and as ever trying to fit it all in to allow us to take time off and spend it with our respective families. The holidays were well needed to refresh and recharge our minds and creative side to allow us to prepare for a busy 6 months of Supperclubs ahead. Our menus are forming and we are this week starting the preparations for the first Supperclub of 2020!
A quick update from us
January always brings with it the time for looking back over the year and setting some goals for the next year. I think this is the case even more so this year as we enter into a new decade. Whilst I am not one to make resolutions, I like to set myself some goals and give myself an outline of how I will achieve them.
While I toyed with the idea of doing Veganuary this month, I have 2 teenagers that rarely eat a vegetable (yes shocking I know!) therefore it seemed a bit out of my reach. Combine that with cooking for two Supperclubs I decided against it. However, my husband and I are still very keen to ensure that we try 2 new meat free recipes per week where possible. Submissions for this weeks #CookBlogShare have helped with my need for vegetarian and vegan ideas.
Meat Free Recipes for Veganuary
Breakfasts & Drinks
The first recipe that stood out to me due to the colour was this delicious sounding Raspberry & Cashew Smoothie from Tin & Thyme. As I mentioned, my teens aren’t great with vegetables but love fruit. I’m adding this one to the morning routine for them to hopefully give them a boost on these dark mornings heading to school. Next up was this Quinoa Breakfast Bowl from The Gluten Free Alchemist. I’ve made quinoa many times but am intrigued to try using it in a breakfast bowl.
It comes as no surprise to find lots of soups on the list this month. Other than it being one of most common ways of enjoying vegetables its also very economical. I’m often have small amounts of vegetables left each week which are great for adding together produce a delicious soup.
Our Curried Chickpea & Vegetable Soup is economical and quick not to mention vegan as well. Keeping with the curry theme we have this tasty looking Curried Parsnip Soup with Apple from Taste Botanical which sounds like a great choice. Simply Crafting brings us this great budget recipe for Roasted Pepper & Tomato Soup, a perfect batch cook and again vegan friendly. Appearing as a canapé soup shot for our upcoming Supperclub to get the taste buds going is our Spicy Tomato & Red Lentil Soup.
There are also some great ideas for incorporating more vegetables in your diet than just soup. At a recent Supperclub, we made these delicious Courgette Fritters and served with fresh tomatoes, sun blush tomatoes and ribbons of courgettes dressed with a french vinaigrette. To keep these vegan, replace the egg with a touch of mashed potato or any vegan binding substitute. Another great sounding dish is this Roast Butternut Squash Winter Salad from Apply Face to Blog. Another salad with a touch of heat to tempt you is our Harissa & Chickpea Salad.
After all those healthy recipes above I think we deserve a treat. If you are partaking in Veganuary we have some sweet treats to allow you to indulge. Easy Peasy Lemon Squeezy brings us a recipe from Rachel Koo’s Little Swedish Kitchen book – a delectable Vegan Chocolate Cake. Ever wondered how those little morsels of vegan meringues were made? Then I suggest you follow Jacqui over on Only Crumbs Remain and she will show you step by step how to make these delicious Vegan Meringues.
And if you still are interested in more meat free recipes then head over to Peachicks Bakery for more vegan ideas.
#CookBlogShare 2020 Week #2
This is how you can join in:
Link up your recipe, sweet or savoury, or any foodie post to the #CookBlogShare link party. Just click the blue ‘Add your link‘ button below and follow the instructions.
Include this party’s link in your post (so everyone else can find it).
Add the #CookBlogShare badge to your post (see the NEW code below).
Help us comment on some of the other recipes linked up here, share the love and have fun!
You can also post your recipes on the Cook Blog Share Facebook Page.
We’ll visit all the blogs participating in the link party and share your recipes across all the major social media channels as well as pin them on to the Cook Blog Share Pinterest Board. If you tweet a link to your recipe to us, @LostinF00d, using #CookBlogShare we’ll do my best to retweet it!
Please use #Cookblogshare hashtag when sharing you’re recipes on Instagram – we can ‘swap’ more ‘likes’ and comments.
A reminder that by joining us you are giving the #CookBlogShare hosts permission to use your pictures in a round up and on social media.
Thank you for sharing your recipes with #CookBlogShare!
Your host next week will be Cooking with My Kids.